Bienville Stuffing

Makes about 4 cups

This stuffing is excellent in many dishes such as Fried Oysters Bayou Teche or use it to stuff soft-shell crawfish or other seafood such as trout. You can use any leftover stuffing in Bienville Sauce and serve it over the stuffed seafood.

¼ cup heavy cream plus additional cream if making the stuffing into a sauce

½ cup very finely chopped green onions plus additional green onions if making the stuffing into a sauce

how to prepare

In a large skillet, fry the bacon until crisp. Add the tasso to the bacon and sauté over low heat until the tasso is crisp, about 4 minutes, stirring occasionally. Drain off all but about 1 tablespoon drippings. Add the onions, celery and bell peppers. Sauté over medium heat about 7 minutes, stirring constantly. Add the mushrooms and continue cooking and stirring for about 3 minutes. Add the shrimp and undrained oysters and simmer about 2 minutes, stirring constantly. Stir in the stock, garlic and Seafood Magic®. Bring to a boil; reduce heat and simmer for about 6 minutes, stirring occasionally.

Meanwhile, in a small bowl combine the melted butter with the flour. After the shrimp mixture has simmered about 6 minutes, stir the butter mixture into it. Reduce heat to low and simmer about 7 minutes, stirring occasionally and scraping the pan bottom. Stir in the cream. Remove from heat and stir in the green onions. Let cool. Refrigerate until ready to use.